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TechFestive Recipes No-Bake Desserts

Royal falooda trifle pudding

A decadent, multi-layered dessert combining soft vanilla sponge, fragrant rose custard, rose jelly, and falooda — perfect for festive occasions or indulgent treats.

Recipe- Royal falooda trifle pudding

Ingredients

For Eggless Vanilla Sponge Cake-

  • 240 g Yogurt
  • 150 g Castor Sugar
  • 120 ml Oil
  • 1.5 tsp Vanilla Essence
  • 210 g Refined Flour
  • 1 + ¼ tsp Baking Powder
  • ¼ tsp Baking Soda

For Rose Custard-

  • 180 ml Milk (30% fat)
  • 80 g Amul Cream
  • 40 g Castor Sugar
  • 20 g Corn Flour
  • 60 ml Rose Syrup

For Rose Jelly-

  • 250 ml Water
  • 120 g Granulated Sugar
  • 60 g Rose Syrup
  • 2 tsp Agar Agar Powder
  • 1 tsp Lemon Juice
  • 1 tbsp Red Food Coloring (optional)

Instructions

Vanilla Sponge Cake

  1. Preheat oven to 160°C and whisk together yogurt, oil, sugar, and vanilla essence.
  2. Add dry ingredients and mix until a smooth batter forms.
  3. Pour into a lined or greased 7-inch square tin.
  4. Bake for 30 minutes or until a skewer inserted comes out clean.
  5. Cool completely and cut into small cubes.

Rose Custard

  1. Combine milk, cream, sugar, cornflour, and rose syrup in a pan.
  2. Whisk until the mixture comes to a boil.
  3. Cook for 1 minute, whisking constantly, until thickened. Remove from heat.
  4. Add boiled falooda sev and mix (boil falooda sev according to package instructions before adding to custard).

Rose Jelly

  1. Combine water, sugar, and rose syrup in a saucepan.
  2. Heat over medium heat, stirring until sugar dissolves.
  3. Bring mixture to a boil.
  4. Reduce heat to low, add agar agar powder, and stir constantly for 2–3 minutes.
  5. Remove from heat and stir in lemon juice.
  6. Pour mixture into a shallow tray or mold.
  7. Allow to cool and set at room temperature for 30–40 minutes. Once set, cut into desired shapes or cubes.

Assembly

  1. Layer vanilla cake cubes in a glass or bowl.
  2. Soak the cake with thinned rose syrup.
  3. Add a layer of basil seeds.
  4. Add a layer of rose jelly.
  5. Fill with prepared rose custard.
  6. Chill in the refrigerator for 30 minutes.
  7. Garnish with roasted nuts and rose petals and serve chilled.